Tomato spaghetti with veggie balls

Tomato spaghetti with veggie balls

1 hr Active
1 hr Total
596 kcal per person
vegetarian, lactose-free
Nutritional value / person: Fat: 17 g, Carbohydrate: 84 g, Protein: 20 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Bowl
  • Colander
  • Frying pan
  • Pan
  • Paring knife
  • Sieve
  • Stick blender
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • Kitchen scales
  • Cooking spoon (wooden)

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Veggie balls

80 g green lentils
water, boiling
1 red onion
1 aubergine (approx. 300 g)
2 tbsp olive oil
70 g breadcrumbs
2 tbsp basil pesto
1 tsp salt
a little pepper

To fry

oil for frying

Tomato sauce

350 g cherry tomatoes
1 glass puréed tomatoes (approx. 350 g)
2 tbsp basil pesto
¼ tsp salt
a little pepper

Spaghetti

300 g spaghetti
salted water, boiling
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How it's done

The kids can help at the marked areas .

Veggie balls

80 g green lentils
water, boiling
1 red onion
1 aubergine (approx. 300 g)
2 tbsp olive oil
70 g breadcrumbs
2 tbsp basil pesto
1 tsp salt
a little pepper

Cover and cook the lentils in the water for approx. 25 mins. until soft, drain, rinse with cold water and drain well. Peel and roughly chop the onion, dice the aubergine. Heat the oil in a non-stick frying pan. Sauté the onion and aubergine for approx. 15 mins., remove and allow to cool slightly. Roughly puree the lentils, aubergine, breadcrumbs, pesto, salt and pepper in a food processor. With wet hands, shape the mixture into approx. 20 balls.

To fry

oil for frying

Heat the oil in the same pan. Reduce the heat a little, fry the veggie balls all over for approx. 15 mins.

Tomato sauce

350 g cherry tomatoes
1 glass puréed tomatoes (approx. 350 g)
2 tbsp basil pesto
¼ tsp salt
a little pepper

Halve the cherry tomatoes, place in a pan. Add the passata and pesto, season. Bring the sauce to the boil, reduce the heat, cover and simmer for approx. 20 mins.

Spaghetti

300 g spaghetti
salted water, boiling

Cook the spaghetti in boiling salted water until al dente, drain and add to the tomato sauce, mix. Serve the tomato spaghetti with the aubergine & lentil balls.

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